German Barley Caper Balls
Ingredients
- 125g Ground pearl barley
- 1/2 Chopped onion
- 1 Pressed garlic clove
- 30g Breadcrumbs
- 1/2l Water
- 1/4l Water
- 1ts Marjoram
- 1/2bunch Chopped parsley
- 1ts Mustard
- 1ts Paprika powder
- Salt, pepper
- 1l Vegetable stock
- A bit of parsley for decoration ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- For the sauce
- 80g Capers including the liquid
- 3tbsFlour
- 250ml Vegetable stock of the balls
- 100g soy cream
- 2ts Lemon juice
- 2tbsOlive oil
- 1/2ts Salt
- Pepper
Preparation
Boil 3l of vegetable stock and let it simmer
Add the ground pearl barley in a pot with 1/2l water, marjoram, paprika, salt, pepper and mustard
Cook for 15 minutes, mixing a couple of times in between
Take from stove and let sink in for another 10 minutes with the lid on top
Add the parsley, onion and garlic
Add the breadcrumbs and mix well with a wooden spoon ⠀
Form your balls (8 balls)
Place in the vegetable stock (try one first and check if the dough is thick enough that it sticks together in the water)
If it holds together place the other ones in and cook for 15-20 minutes ⠀⠀⠀⠀⠀⠀⠀
When they come to the surface it means that they are done ⠀⠀⠀
Heat up oil in another pot for the sauce
Add the flour and mix well
Deglaze with 250ml of the vegetable stock from earlier
Mix well so that you don’t get lumps
Add the capers including the liquid ⠀
Bring water to a boil
Spice with salt, pepper and lemon juice
Add the soy cream
Serve with parsley on top